Baked Spinach with Feta and Caramelized Onions

Spinach and feta cheese combine beautifully with the flavor of sun-dried tomatoes in this delicious meatless main dish. Serve with a side of lightly broiled grape tomatoes.


2 (10 ounce) packages frozen chopped spinach, thawed
4 eggs
1/4 teaspoon black pepper
1/3 cup oil packed sun-dried tomatoes, chopped (2 tablespoons oil reserved)
1 cup crumbled feta cheese
1 teaspoon dried dill weed
1/3 cup Parmesan cheese, grated
2 cups onion (1 large), cut into quarters, thinly sliced
4 large cloves garlic, minced
1/4 cup Panko breadcrumbs
2 tablespoons Parmesan cheese, grated


Preheat oven to 350 °. Coat a 9-inch square baking pan with non-stick cooking spray.

In a large bowl whisk together eggs and black pepper. Squeeze extra liquid from thawed spinach and add spinach to eggs. Stir in sun-dried tomatoes, feta, dill weed and 1/3 cup Parmesan cheese.

Meanwhile heat 2 tablespoons of reserved oil from sun-dried tomatoes in a large skillet. Add sliced onions and cook 5 minutes. Stir in minced garlic and cook 1 minute. Add honey and sauté 3 more minutes until onions are caramelized and begin to brown. Add to spinach mixture and stir to combine. Spoon into prepared pan.

In a small bowl stir together breadcrumbs and 2 tablespoons Parmesan cheese. Sprinkle on top of spinach. Bake 40 minutes. Remove from oven and let cool 10 minutes before cutting into squares to serve.

Serves: 4

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